2 Serving
Lunch
Broccoli Peanut Bowls
with Togarashi Slaw
Togarashi, a Japanese spice blend with bird’s eye chiles, adds heat and dimension to these quick veggie-packed bowls. The peanut sauce adds a satisfying savory touch and pulls everything together.
SERVINGS
PREP & COOK TIME
20 min
CALORIES
410
FAT
11g
CARBOHYDRATES
70g
PROTEIN
12g
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INGREDIENTS
- 1/2 cup quinoa speckled rice
- 6 oz broccoli florets, roughly chopped
- 4 oz coleslaw blend
- 4 mini sweet peppers, trimmed and sliced into rounds
- 1/4 cup rice vinegar
- 2 tsp togarashi
- 6 tbsp gluten-free Thai peanut sauce
- 2 tsp olive oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanuts, sesame, tree nuts (coconut)
Tools: Small saucepan with lid
SERVINGS
PREP & COOK TIME
20 min
CALORIES
410
FAT
11g
CARBOHYDRATES
70g
PROTEIN
12g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the rice
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.
2
Make the broccoli salad and serve
Combine broccoli, coleslaw, peppers, vinegar, togarashi, 2 tsp olive oil, and a pinch of salt in medium bowl and toss to combine. Divide rice and broccoli salad between 2 bowls and drizzle with Thai peanut sauce.
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